Spoon Bread Corn Muffins


We adapted these custard-like muffins from a recipe in The Gift of Southern Cooking by Edna Lewis and Scott Peacock and tested with J.T. Pollard Extra-Fine White Corn Meal because our friend Scott Peacock swears by it. To order a bag, call the company at 33 4/588-3391.

What you will need

1 1/2 cups finely ground white cornmeal

1 teaspoon baking soda

1 teaspoon kosher salt

2 large eggs, lightly beaten

2 1/4 cups buttermilk

1/4 cup freshly grated sharp Cheddar cheese

1 tablespoon chopped fresh chives

Unsalted butter


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